Sweet Beat
enough to coat the back of a spoon. (Do not let mixture get hotter than 190F)
- Home
- Open Table
- Zagat
- Top Table
- Contact
- Cooking School
- Blog
Check out the exclusive Gourmet Girl video gallery on YouTube!
Archives
February 2009 Blood Orange Mousse - Dark Chocolate Blood Orange Mousse
March 2009 Bread Sticks - Gianduja Dippers
April 2009 Nutella Chocolate Egg - Red Velvet Cake
May 2009 Tequila Key Lime Tarts with Tequila Caviar - Triple Coffee Sensation
June 2009 Mango & Pineapple Soup - The Pure Indulge Truffle
July 2009 Coffee for Dessert Lovers
August 2009 Watermelon Shortcake with Vanilla Sauce
September 2009 Green Apple Delight
October 2009 Plastic Chocolate
2008 Archives
CuliverterAdd it to your blog
Ingredients
Pudding
1 c white rice
2 c milk
3/4 c sugar
½ vanilla bean
The peel from ½ an orange
½ cinnamon stick
½ c golden raisins
1½ t gelatin
3 c heavy cream
3 oz sugar
Method
Prepare cupcake tins or molds. Preheat oven to 350 F. Pre cook the rice for 5 min. in boiling water. Add the next 6 ingredients(up to and including the raisins) and cook for 25-35 min. Set aside to cool.
Meanwhile dissolve gelatin in cold water. Whip heavy cream and sugar until soft peaks form.
Fold in 1 T of whipped cream to gelatin. Add the cooled rice pudding to the whipped cream (without the gelatin). Next fold in the gelatin mixture. Fill molds 2/3 full and freeze.
Caramelized pecans
1 lb pecans shelled
1 egg white
1 T water
1 c sugar
1 t salt
1 t cinnamon
Method
Make sure oven temp is 350F. In a small bowl, mix water and egg whites together. In a small bowl, mix together the sugar, salt and cinnamon. Add to the water mixture. Add pecans and stir until completely coated. Bake for 30 minutes, making sure to 'stir' every 10 minutes. Remove from oven and let cool. Store in an airtight container what ever you don't use. Chop the pecans into small pieces and place on a large piece of waxed paper. (Be sure it is large enough for you 'roll' the pudding on.) Remove the puddings from the freezer. Carefully remove each pudding from its mold. Hold the pudding on its side and gently roll in the pecans until completely covered.Repeat until all puddings have been coated and set aside.
Vanilla Sauce
12 egg yolks
11/4 c sugar
1 qt half and half
1 vanilla bean split
Method
In a medium mixing bowl, combine the egg yolks and sugar. Whip until fluffy. Put the half and half and vanilla bean into a 3 qt saucepan (which you can put in the top of your double boiler). Bring to a boil. Remove from heat and add 1/4 cup of the egg mixture then add back into egg/sugar mixture. Place the mixture in the top of a double boiler and bring to a simmer stirring constantly, until thick
Plating
Using a soup ladle, ladle a spoon of vanilla sauce onto your plate. Place the pudding in the center.
Sparingly sprinkle additional pecans on the sauce. Serve.